Pain Relief Patch
Pain Relief Patch(Pain Areas) Pain Relief Patch(Pain Areas),Shouler Pain Relief Patch,Joints Pain Relief Patch, Muscle Pain Relief Patch Shandong XiJieYiTong International Trade Co.,Ltd. , https://www.xjplaster.com
(2) Washing and crushing of raw materials: Wash the hawthorn fruit with flowing clean water, and select it to remove the grass, leaves and other debris, and remove the unqualified hawthorn fruit. In order to accelerate the extraction of hawthorn juice and increase the juice yield, the hawthorn fruit is often fracturing. Fracturing can use a roller crusher to adjust the distance between the two rollers so that the fruit is pressed flat and not broken. If the hawthorn fruit size is different, when the processing volume is large, it is better to size the fruit before crushing, otherwise the crushing degree will be uneven, affecting the juice yield; or breaking the core of the big fruit, making the core bad Ingredients enter the juice and affect the flavor of the juice. The mechanical fracturing can also be used, for example, the temperature difference between the leaching water and the hawthorn fruit can be used to break the epidermis of the hawthorn fruit so that the soluble solids in the fruit can be accelerated to the leaching water.
(3) softening and enzyme treatment: Hawthorn fruit in the juice less, high pectin content, so that the juice glue, plus the core of the whole fruit weight of 15% to 20%, hawthorn pulp texture close, direct use of pressing method is very Difficult to extract hawthorn juice, before the extraction of hawthorn juice need to be pre-treated, production of the following two commonly used methods:
1 Heat-softening: Hawthorn berries are heated and softened after being crushed in order to coagulate the proteins in the cell protoplasm, form clots, alter the semipermeable nature of the plasma membrane, and facilitate the outward diffusion of soluble solids in the cells while allowing flesh to be diffused. Softening, pectin melting, reduce the viscosity of juice, increase juice yield. On the other hand, heating also promotes the exudation of pigments and flavoring substances, deactivates the enzymes in the pulp, and stabilizes the turbidity of the juice. The heating temperature is generally 85 to 90°C and the time is 15 to 20 minutes.
2 Enzymatic treatment: The addition of pectinase is to effectively degrade pectin in pulp tissue, reduce the viscosity of hawthorn juice, facilitate juice extraction and filtration, and increase the extraction rate; meanwhile, it also destroys the protective effect of pectin on suspended solids. Easy to clarify the juice. When pectinase is added, the washed hawthorn is first crushed, an appropriate amount of water is added to the pulp, heated to 45-69° C., and the pectinase preparation is added and stirred well, and then is subjected to 3 to 4 at a temperature of 40-50° C. Hours of enzyme reaction. The amount of pectinase preparation is generally 0.01% to 0.03% of the weight of the pulp.
(4) Extraction of hawthorn juice: Hawthorn juice can be extracted by water extraction, pressing, or vacuum extraction.
1 Water extraction method: Water extraction method is the most commonly used method to extract soluble solids from hawthorn, and it can have the following forms: a. One extraction method: The leaching process is generally performed in a leaching tank. During the leaching process, a pump can be used to circulate the juice to accelerate the leaching. The loading capacity is generally 80% to 85% of the tank capacity, the ratio of material to water is 1:2.0 to 2.5, extraction is 6 to 8 hours, and the extract is discharged. The fruit residue after one extraction can be used as a raw material for producing hawthorn sauce, fruit peel and the like. The content of soluble solids in the extract is generally 4.5% to 6.0%. The content of pectin in the juice is low, the transparency is good, and the color and flavor are good. However, the extraction rate of the active ingredients in a single extraction is low. b. Repeated extraction: It is the subsequent separation of dipping juice with the same method, followed by leaching, and then mixing the extracts obtained in each extraction. Generally, fresh hawthorn can be leached 3 to 4 times, and dry hawthorn can even be extracted 8 times. The juice extraction rate of multiple extractions is high, and the extraction of various components of hawthorn fruit is relatively thorough. However, the mixed juice has low soluble solids content and consumes large amounts of energy during concentration. The loss of Vc and aromatic substances in the juice is also serious. . c. Tank group or counter-current extraction: The last leaching of the fruit slag is leached with fresh water, and the fresh fruit or pomace is leached using the dipping sauce of the previous pomace. d. Continuous countercurrent leaching: Completed in a leaching machine. In the leaching machine, the contact between the raw material and the leaching water can be either countercurrent or crossflow. Hawthorn fruit enters from one end of the equipment and is conveyed forward by conveying spirals or conveyor belts, and both the leaching water and the fruit squeezer come and go from the other end of the equipment.
2 press method: There are the following two methods: a. Gel press method: Add a certain amount of water to the hawthorn kernels and crush them with a crusher. Because of the high pectin content in hawthorn fruits, the broken hawthorn pulp will solidify and form a gel after a certain period of time. The gel is crushed and pressed with a squeezer to obtain a slightly higher concentration of hawthorn juice. Add water to squeezed slag. After 20 to 30 minutes, squeezing it again to obtain a low-concentration laundering residue. Add it to the fresh shank of the barrel nucleus. Use the above method to gel the slag to obtain a higher concentration. Hawthorn juice. b. Enzymolysis press method: The washed hawthorn fruit is broken, and the fruit material is added with 0.5~1 times of boiling water, and the mixture is stirred uniformly, and the pectin with a fruit weight of 0.1%~0.3% is added at a temperature of 45~50°C. The enzyme preparation was kept at the above temperature for about 4 hours and squeezed with a squeezer to obtain hawthorn juice with a concentration of 8% to 10%.
3 vacuum extraction method: the extraction tank is a vacuum container, put the hawthorn fruit, the container is decompressed, the vacuum destroys the fruit cell wall. In the production of clear juice, the pectinase may be added at the same time, and the enzyme treatment may be performed simultaneously with the juice.
(5) Clarification of hawthorn juice: Hawthorn dipped juice must undergo coarse filtration, centrifugation, clarification, filtration and other operations in order to obtain clarified and transparent hawthorn juice and concentrated hawthorn juice.
1 coarse filter: The coarse filter generally uses the sieve method. The purpose of coarse filtration is to remove coarse particles or other impurities that are decomposed, suspended in juice, while maintaining the characteristics of juice, such as color, flavor, and aroma. Rough filtration is also a pre-operation prior to fine filtration and clarification. The coarse filter is usually made of flat sieve, rotary sieve or vibrating sieve made of stainless steel, and the sieve is preferably 32-60 mesh (0.50-0.25 mm pore size). Small-scale production can be coarsely filtered with a filter cloth.
2 Centrifugal separation: It is mainly used to remove solid small particles such as inclusions, sediments and some pulps in hawthorn juice. The most commonly used butterfly centrifuges, centrifugal separation factor is generally 6 000 ~ 11000g.
3 clarification: Operation has the following clarification methods: a. Natural clarification method: The hawthorn juice is placed in a closed container, and after a long time of standing, the suspended matter in the juice will precipitate to the bottom of the container. b. Gelatin tannin clarification method: The use of tannins and gelatin to form a flocculent precipitate, so that the suspended particles in the juice are entangled and then fall, the juice is clarified. The amount of gelatin should be appropriate, and the amount of gelatin should not only interfere with the agglomeration process, but also protect and stabilize the colloid, which itself forms a colloidal solution, which affects the transparency of the finished fruit juice. Gelatin has a tendency to react with anthocyanins, and attention should be paid to its effect on the color and flavor of the juice. The amount of gelatin and tannin added needs to be determined by clarification before use. c. Heating coagulation and clarification method: When the colloidal substances in fruit juice are heated, they will agglomerate and form precipitates. Therefore, the hawthorn juice is often rapidly heated to 80-82° C. and held for 1-2 minutes, then rapidly cooled to room temperature and left standing. . The heating and cooling of the juice can be carried out using a plate heat exchanger. d. Enzyme clarification method: The amount of enzyme preparation is generally 0.004% to 0.05% of the juice quality, and can be directly added to the dipping sauce, or it can be added to the sterilized hawthorn juice. If the pectinase has been added to the extract during the leaching process, the extract or the press juice is clear and transparent, and no clarification is required for the clarification. The pectinase preparation can also be used in combination with gelatin, for example, adding enzyme preparation to hawthorn juice for 20-30 minutes, and then adding gelatin to clarify at room temperature, the effect will be better.
4 Filtration: After the clarification treatment of hawthorn juice, a second centrifugal separation and filtration operation must be carried out to further separate the precipitates and suspended matter in the hawthorn juice so that hawthorn juice is clear and transparent. Common filtration equipment includes bag filters, fiber filters, plate and frame filter presses, vacuum filters, and cardboard filters. The main filter media are nylon cloth, stainless steel wire cloth, cardboard, diatomaceous earth and so on. The filtration rate is affected by factors such as filter pore size, filtration pressure, viscosity of the juice, density and size of the suspended particles in the juice, and the temperature of the juice.
(6) Concentration of hawthorn juice: When determining the production process of concentrated hawthorn juice, it is necessary to first consider the quality of the finished juice concentrate so that it can maintain the quality similar to the original juice when diluting the processed juice beverage, and maintain the color and taste of the original juice. And nutritional ingredients. The cloudy juice contains pectin, which is difficult to evaporate and concentrate. It is better to use the stirring membrane type or forced circulation vacuum concentration method.
1 vacuum concentration method: a. Centrifugal thin-film evaporator: This type of equipment has high heat transfer efficiency and high evaporation intensity. The thickness of liquid film in the device is only 0.1 mm. The material heating time is very short. The evaporation process can be completed within 1 to 3 seconds. The viscosity of the juice is as high as 20 Pascals, and many varieties of juice can be concentrated to 85% concentration. b. Scraper type thin film evaporator: The liquid juice is in a thin film state during the process of concentration, and it is constantly updated, and the total heat transfer coefficient is high, which is suitable for the high viscosity and the concentration of fruit juice with fruit pulp, without coking and scaling. c. Double-effect or multi-effect falling-film evaporator: Relying on the distributor, the liquid juice forms a thin film on the heating wall, the equipment has good use effect, and the liquid heating time is short.
2 Reverse Osmosis Concentration: Hawthorn juice contains more soluble solids, juice osmotic pressure is high, generally only 2 ~ 2.5 times the concentration, the concentration limit is about 30% of the solids content.
3 Freeze Concentration: By cooling and freezing, the moisture contained in the food is changed to ice crystals, and ice crystals are separated to increase the concentration of soluble solids in the mother liquor.
[Name] Medical Cold Patch
[Package Dimension] 6cm×8cm 4pieces/box
The pain relief patch is composed of three layers, namely, backing lining, middle gel and protective film. It is free from pharmacological, immunological or metabolic ingredients.
[Scope of Application]
For cold physiotherapy, closed soft tissue only.
[Indications]
The patches give fast acting pain relief for strains, sprains, cramp, bruises, swollen areas or joint stiffness.
[How To Use a Patch]
Please follow the Schematic Diagram. One piece, one time.
The curing effect of each piece can last for 6-8 hours.
[Attention]
Do not apply the patch on the problematic skin, such as wounds, eczema, dermatitis,or in the eyes. People allergic to herbs and the pregnant are advised not to use the medication. If swelling or irritation occurs, please stop using and if any of these effects persist or worsen.notify your doctor or pharmacist promptly. Children using the patch must be supervised by adults.
[Storage Conditions]
Store below 30c in a dry place away from heat and direct sunlight.
Hawthorn concentrate juice processing technology
1) Raw material requirement: The hawthorn fruit used for juice extraction should be fully ripe, red and fresh fruits. The size of the fruit is not limited, but pests and rotted unqualified fruits should be removed as much as possible.